This Prawn and Vegetable Pie is one of my favourite recipes for when I want something healthy that still feels hearty. This is based on the Red Pepper Crunch Pie recipe from SortedFood but as it’s become one of those recipes that I have altered over time and I can adapt it to what I have in the fridge! The original recipe uses filo pasty scrunched up to create the top but I alternate this with a mashed potato top.
- 2 Courgettes
- 2 Peppers (I tend to use yellow or red)
- 2 Red Onions
- A handful of Cherry Tomatoes or a couple of large Tomatoes
- 2 cloves of Garlic
- King Prawns (I usually buy the frozen raw bags from Aldi and I tend to use two of them)
- A tablespoon of Capers
- Vegetable Stock Cube
- 100ml Water
- Either Filo Pastry or 4 Potatoes (Depending on whether you want a mash top or the crunchy pastry top!)
- A handful of grated Cheddar Cheese
- Preheat the oven to 200 Degrees Celsius.
- Chop the courgettes, peppers and tomatoes into small chunks and peel and quarter the onions.
- Peel and chop/crush the garlic
- Chop the potatoes into smaller pieces so that they cook quicker and pop on a pan of water to boil. Add the potatoes and cook until soft enough to mash.
- Heat a large frying pan with a drizzle of oil and add the courgettes, peppers and tomatoes. Stir fry for a few minutes until the veg starts to soften.
- Then, add the garlic, capers and prawns and cook for another 3-4 minutes.
- Add in the stock cube and water and stir to dissolve the stock. Season with salt and pepper if you feel like it needs it.
- Once the potatoes are cooked mash them with salt, pepper and a splash of milk.
- Transfer the veg and prawn mix into an oven proof dish and top with the mash and sprinkle over the cheese.
- If you are doing the filo pastry top, scrunch up squares of the pastry and pop those on top of the mixture.
- Pop in the oven for about 20 minutes or until the cheese has started to gratinate or until the filo pastry is cooked.
This is really great mid-week meal because it doesn’t take long at all and you can even prep it the day before and just pop it in the oven when you need it! I’ve made this recipe a couple of times over the last few weeks and it is great to use up any veg that we have in the fridge.